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Started By
Message
1
Posted on 7/4/18 at 8:27 am to OTIS2
quote:
My pre-smoke rub is Tony’s until the salt is right.
I believe you that it's good, but Tony's is not what I would think of for ribs.
Posted on 7/4/18 at 8:49 am to Scooby
For the rosemary powder do you just put dried rosemary in a small food processor or coffee grinder. Also is 1/2 a teaspoon per pound of meat ok with ribs being they are probably half bone by weight?
Posted on 7/4/18 at 9:15 am to mouton
quote:
For the rosemary powder do you just put dried rosemary in a small food processor or coffee grinder.
Yes
quote:
Also is 1/2 a teaspoon per pound of meat ok with ribs being they are probably half bone by weight?
I never measure, I just try to get good coverage without it getting clumpy.
Posted on 7/4/18 at 10:32 am to heatom2
Rub 'em with yellow mustard and Bad Byrons Butt Rub.
Posted on 7/4/18 at 11:27 am to ddsmit
quote:
Bad Byrons Butt Rub.
This is my go to when I'm out of my own rub and too lazy to make another batch. I add some turbinado sugar to it though.
Posted on 7/4/18 at 7:11 pm to geaux4tigers
G4T...Thank you for the lesson in paprika types. I did not know there where that many variations.
Posted on 7/5/18 at 8:56 am to Centinel
quote:
Bad Byrons Butt Rub
Yes! I skip the mustard, but Bad Byron's is great on pork ribs and Boston Butts.
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